I've always loved a simple breakfast – potatoes and eggs. That's really all you need. You can add anything and everything to them, but at its core, potatoes and eggs are a perfect combination. Crispy potatoes mixed with velvety egg yolks. There's truly nothing better.
Whip this up for your next Saturday brunch and save yourself the brunch bill.
Skill Level: Easy
Time to Make: 20 minutes
2 medium potatoes (russet or golden)
1 tablespoon vegetable oil
Salt, pepper, and garlic powder to taste
– Optional –
1 red bell pepper
Tabasco sauce to taste
Prep Ingredients: Scrub the potatoes and dice into small cubes (I prefer to leave the skin on). Dice the bell pepper if using.
Heat the vegetable oil in a well-seasoned skillet until shimmering and very hot. Add the potatoes in an even layer and cook, stirring every so often until crispy and browned on all sides, about 15 minutes. Adjust the heat as necessary to achieve even browning and crispiness. Do not over stir. Season with salt, pepper, and garlic powder.
If using a red bell pepper, move the potatoes to one side of the skillet and add the bell pepper to the other side in an even layer. Cook until beginning to char and soften, 5-7 minutes. Mix everything in the skillet and season with chili powder, cayenne powder, and cumin to taste. Remove from skillet and and divide between bowls. Wipe out the pan.
Add a slick of vegetable oil and use a paper towel to coat the entire skillet. Increase heat to medium. Once very hot, carefully crack two eggs into the pan and season with salt and pepper. Allow to cook for 1 minute and add a splash of water to the hot skillet and immediately cover for 30 seconds to 1 minute. Once the whites have set up, turn off the heat.
To serve: Divide the potatoes between bowls and top with an egg. Serve with a dash of tabasco sauce if desired. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!